Laksa
(serves 4)

Ingredients

60rm rice stick noodles (or 1 pkt hokkien noodles)

150g beansprouts washed and drained
8-12 Tofu puffs - defrosted (or 1 pkt (of 4) Fried Beancurd)
1 bunch baby bok choi (or other leafy greens)

1 tablespoon rice bran oil (or cooking oil)

1 clove garlic, peeled and crushed

1 teaspoon finely grated ginger

1 1/2 tablespoons finely chopped lemon grass

2 teaspoons red curry paste

1 tablespoon soy sauce

1 litre chicken stock (see our recipe sheet-under "more recipes")
       or use pre-made stock, or vegetable stock for vegetarian.

1 tablespoon grated palm sugar

400ml coconut milk

1 pkt Chicken balls (fish, prawn, pork balls or soy nuggets - vegetarian)
       - defrosted

2 Spring Onions - thinly sliced

2 tablespoons lime juice

1/4 cup chopped fresh coriander

optional : 2 spriggs Vietnamese Mint. Remove stalks and chop leaves

                   1 Kaffir lime leave deveined and sliced thinly

Preparation
Noodles should be cooked in boiling water until tender, then drained and rinsed under cold water.
Beansprouts should be washed and drained.
Beancurd – Julienned (Sliced into 3cm matchsticks)
Bok Choi – Washed and leaves separated.

Method

1. Garlic, lemongrass and ginger in 1 Tbs of oil in a large saucepan over a medium heat. Gently cook until fragrant.
2. Add curry paste and cook for 30 seconds.
3. Add the stock, soy sauce and sugar. Bring to the boil.
4. Reduce heat and simmer for 20 minutes.
5. Stir in coconut milk, chicken balls, tofu puffs and lime juice. Cook for 3min.
6. Add Bok Choi and half the coriander and Vietnamese mint, cook for 2 min
7. Place noodles into serving bowls.
8. Share out solid ingredients from saucepan, evenly between bowls and then scoop soup over the top. Top with remaining herbs.

These recipes come to you complimentary from Wing & Co., your one stop Asian Food store.

www.wingandco.com.au